Preheat your oven to 425°F (220°C).

In a medium-sized mixing bowl, combine shredded rotisserie chicken, the juice of one lime, and taco seasoning. Mix thoroughly until the chicken is evenly coated.

Wrap a stack of corn tortillas in a clean kitchen towel and microwave for 45-60 seconds until warm and pliable.

Lightly grease a baking sheet with avocado oil using a brush or paper towel. Lay the warmed tortillas flat on the baking sheet.

On one half of each tortilla, sprinkle one tablespoon of shredded cheddar cheese and add two tablespoons of the seasoned chicken mixture, topping with another tablespoon of cheese.

Carefully fold the tortillas over the filling, pressing to seal each taco. Brush the tops with avocado oil for extra crispiness.

Bake in the preheated oven for 17-20 minutes, flipping halfway through for even crispness.

While baking, prepare toppings like jalapeño ranch, shredded lettuce, pico de gallo, and guacamole.

Once baked to a perfect crunch, remove the tacos and let cool slightly. Serve with prepared toppings.